Abbi's Italian Sodas

Abbi works in the soda shop at church and this is her secret recipe.  Now, it is not so secret.  But they are a big hit!!  We recently had these for a tea party and for Thanksgiving Dinner!!!  

Abbi's Italian Sodas
Make in a 12 oz. cup.  

4 ice cubes

5 pumps of flavor

Soda to fill the cup

splash of cream

Place lid on with a straw.

For extra fancy......add whipped cream and a maraschino cherry on top.  Add a straw.  

Thanksgiving Homemade Stuffing

Last Saturday Jan Irving called to ask if I could teach a class on Thanksgiving  planning and safety tips and to share my favorite homemade stuffing recipe for the Gardening Gems Club on Monday evening.  It was short notice but I agreed.  Last night was the night, I did a little demonstration using this first recipe and shared a few tips shared at the bottom of this post and and answered questions.  I included 2 stuffing recipes using the stove top, the oven or the instant pot.  On this day oven space is usually in demand.  So you have options....

Homemade Stove Top Stuffing

6 to 8 c. bread, cut into ½ pieces (white, whole wheat or cornbread or combination of) **toast in oven
14.5 oz. chicken or vegetable broth, or more if you like softer stuffing 
6 to 8 T. butter
1 c. finely chopped onion
1 c. finely chopped celery
3 cloves garlic, finely minced or 3/4 t. garlic powder
2 t. poultry seasoning
2 t. chicken bouillon
2 t. dried parsley
¼ t. each dried sage & rosemary & thyme
** Preheat the oven to 350 degrees F. Cut the bread into 1/2-inch (or slightly smaller) cubes and bake on a cookie sheet for 10-12 minutes until lightly toasted.  Cool and store in a bag until ready to use.  ** (this can be done days in advance)
 
Heat the broth until very warm and set aside (Microwave 1:33).
In a large 5-quart pot, melt the butter over medium heat. Add the onions, celery and garlic.  Cook, stirring often, for 7-8 minutes until the celery is tender and the onions are translucent.
Stir in the seasonings and cook for another minute or so.
Add the bread cubes and stir everything well so the bread is coated with the butter/vegetable mixture.
Gradually add the heated broth and stir to evenly moisten the bread.
Cover the pot, remove it from the heat, and let the stuffing sit for 10 minutes or so before serving.
NOTES:  If you bake/toast the bread in the oven it can absorb the broth without falling apart, if you like a softer stuffing you can skip that step.

Grandma’s Stuffing                                                                        

½ c. butter, divided
1 c. celery, diced
1 c. onion diced
2 large apples, unpeeled and diced
6 c. Pepperidge Farm Herb Seasoned Stuffing or * Dry your own bread and add sage and thyme and rosemary
2 t. poultry seasoning
2 t. chicken bouillon
2 t.  dried parsley
2 to 4 c. chicken stock (2 c. for instant pot or 4 c. for baking in oven or by how soft you like it)
 
Melt 6 T. butter in a large saucepan over medium heat.
Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
Add dry stuffing, poultry seasoning, bouillon, parsley and chicken stock. Stir until stuffing absorbs the liquid.
Spray a casserole dish with nonstick cooking spray and fill with stuffing.
Use the rest of the butter to dot the top of the stuffing.
Bake at 375 for 30-40 minutes, or until golden brown and crispy at the edges.
Notes:
·         If you make this in advance just refrigerate until ready to bake.
·         *to dry your own bread
Cut into ½ inch cubes and bake at 350 on a cookie sheet for 10 – 12 minutes.  Cool and store in bag until ready to use.  Since this bread isn’t seasoned add ¼ t. sage, ¼ t. rosemary and ¼ t. dried thyme with the poultry seasoning listed above. 
·         You can make this in the instant pot too. 
Mix all ingredients together in large bowl and then put in 2 stacking pans and cover with foil.   Place 1 c. water in bottom of instant pot.  Place the stacking pans a trivet and place in the instant pot.  Seal the lid.  Cook for 15 minutes on high.  Quick release.  For a soft stuffing leave as is or broil for a minute or 2 to crisp the top, while watching carefully. 
 

Karla’s Turkey Safety tips to Remember….

1 pound per person

Thaw your turkey in the refrigerator, allow 24 hours for every 5 pounds

Do not wash your turkey 

Don’t stuff your turkey

Best oven cooking temp for turkey is 325

Oven Bags are great, cooks faster and less mess and moister meat

Use a thermometer & cook to 165 degrees

Karla’s Thanksgiving  Hosting Tips:

Copy a blank calendar and create a plan…..spread it out so it is not overwhelming….Make lists   Menu - Guests List -  Shopping Lists - Things to do Lists etc.    Keep your lists!!!  I have a binder with sheet protectors!    They will be handy next year!!  

2 weeks before - Make assignments and confirm guest list.

Buy the shelf stable items at the beginning of the month.  Buy the fresh items 3 or 4 days before.  That way the stores aren’t so busy and supplies aren’t depleated  

Paper plates are GREAT..…buy them and your napkins early!!  The week before they will be sold out!!  But use real silverware!!  Glasses either washable or disposable.  

Monday = final shopping    

Tuesday = Make rolls & cheeseball    

Wednesday = Make desserts & set the Table!!

Thursday - Day of….Prep Turkey and determine when it needs to go in the oven.  Get frozen items out of freezer.  Prepare Salads, sides, appetizers and drinks.  

Do dishes along the way.   Run the dishwasher before guests arrive and empty it!!!  That way all the dinner dishes can go right in and clean-up is a breeze.  Don’t forget to make yourself presentable  before time for guests to arrive.

Leftovers – package in meal sized portions.  Have disposable containers to send home with others.  

Wrap the turkey carcass in Foil/Saran and refrigerate or freeze it to boil later.  You will be surprised how much meat you will get off of it and the broth is the best ever!!   You can freeze it for later.  I make turkey noodles over mashed potatoes or enchiladas with the turkey…

Relax and enjoy the day!!!  If something goes wrong or doesn’t turn out – laugh it off, chances are no one is going to remember that part…..but they do remember how you made them feel.  Happy Thanksgiving!!  

Chocolate Ganache/Glaze

Bundt cakes are one of my favorite things to make.  It has taken me a while to come up with an actual recipe for the glaze that I like.  Here it is.....

Ganache/Glaze

1/2 c. heavy whipping cream

1 c. semi sweet chocolate chips/morsels

2 to 3 c. powdered sugar

Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.

Pour the chocolate chips into cream... it may rise up and bubble and this is ok.

Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.  Then beat in the powdered sugar until desired consistency.  

Pour/drizzle over cooled cake and top with chopped heath bar or coconut or chocolate chips or whatever you like.  Serve.

Gardening Gems October 2022 Yogurt, Muffins & Mexican Lasagna

 Every year in the Fall I host the Gardening Gems Club.  Today is that day!  Here is the handout I prepared for them.  

Gardening Gems, October 2022              Karla Kimball Advanced Master Food Safety Advisor 

 Mexican Lasagna

1 lb. hamburger
2 c. salsa
¼ c. taco seasoning
1 t. chili powder
1 bag Doritos, any flavor
1 c. chopped red and green peppers
½ c. chopped onion
1 to 2 tomatoes, diced
2 c. grated cheese
Brown hamburger and add salsa and seasonings.  Set aside.  Spray a 9x13 baking dish and cover the bottom with Dorito chips.  Cover the chips with the meat mixture.  Top with a layer of peppers, a layer of onion and a layer of tomatoes.  Sprinkle with grated cheese.  Bake at 350 for 30 minutes. 
 
Healthy Lemon Yogurt Zucchini Muffins
2 large eggs
1/2 c. plain yogurt   (I used lemon yogurt)
1/2 c. honey
2 T.   Coconut oil, melted
1 large lemon zest and juice
2 c. shredded zucchini
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
½ c. coconut
2 1/3 c. whole wheat flour or spelt flour or 3 c. all-purpose flour
Topping:
1/3 c. rolled or quick oats
1 ½ T. honey
1 ½ T. coconut oil, melted
1 large lemon zest of
1/3 c. coconut

Preheat oven to 350 degrees and line muffin tin with liners or use silicone muffin tin.

In a large mixing bowl, add eggs, yogurt, honey, oil, lemon juice, lemon zest, zucchini, baking powder, baking soda, and salt; whisk well to combine. Add flour and coconut and stir gently to mix. Do not over mix.

To make topping: In a small bowl, add oats, honey, oil, lemon zest, coconut flakes and mix with a spoon.

Using large ice cream scoop, fill 12 openings with batter and spoon topping on top (if using). Bake for 25 minutes or until toothpick inserted in the middle comes out clean.  Remove from the oven and cool muffins in the tin for 10 minutes and then transfer to a cooling rack.

 

Websites to explore:

https://www.heartfoundation.org.nz/about-us/news/blogs/fermented-foods-the-latest-trend

https://nchfp.uga.edu/publications/uga/uga_freeze_veg.pdf

https://nchfp.uga.edu/publications/uga/uga_freeze_fruit.pdf

https://nchfp.uga.edu/publications/uga/uga_dry_fruit.pdf

https://nchfp.uga.edu/how/can_03/tomato_ketchup.html

https://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html

https://nchfp.uga.edu/how/general/recomm_canners.html

https://nchfp.uga.edu/how/general/equp_methods_not_recommended.html

**    https://nchfp.uga.edu/  for all your questions, National Center for Home Food Preservations

Or   https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning  The USDA Complete Guide to Home Canning

Great sites for sourdough https://www.theperfectloaf.com/beginners-sourdough-bread/ & https://ballerinafarm.com

Instant Pot Yogurt

I keep experimenting with my yogurt.  These are my notes and suggestions for making yogurt.

 I use my 8 quart instant pot because I like to make a big batch.

 Instant Pot Yogurt

Pour milk into the instant pot (don’t fill past the fill line).  You can use any kind of milk, 2%, whole, etc.  I prefer whole raw milk.

Put the lid on - it doesn't matter if you set it to sealing or not because you are not cooking under pressure.  In fact you can just use a glass lid if you would like.

 Press the YOGURT button until the word boil appears.  It takes about 45 minutes for the word YOGT to appear.  This means the milk has reached the pasteurization temperature of 176 degrees.  You can use a thermometer to check and make sure.  I recommend you do at least for the first few times.  Once this temperature is reached, remove the liner pan from the instant pot and allow the mixture to cool to 115 to 110 degrees.  Use your thermometer!!  This temperature is important because if it is too hot you will kill your active yogurt.  Once this temperature is reached.  Add 3 oz. of live active yogurt and stir well. A good one is Tillamook french vanilla yogurt. But only 3 oz.  as more can make your yogurt runny.

Return liner pot back to the instant pot, put on the lid, and press the yogurt butter until the hours appear.  I adjust the hours to read 11:00.  You can adjust this anywhere from 8:00 to 24:00 hours, depending on the flavor you like.

 

When the time is up I open it up and place a silicone or glass lid on and place in refrigerator.  Once it has completely cooled I open it up.  Sometimes there is a lot of the liquid whey floating on top.  If so, I skim it off into a wide mouth jar.  This can be used in soups, gravy, smoothies or whatever.  It is full of probiotics and very good for you.

 The first thing I do is remove 3 oz. of the yogurt and put it in a small glass jar.  I freeze it for my next batch of yogurt.

 Then you can strain the yogurt if you want to.  Strain it until it is as thick as you want it to be.  Sometimes I don't strain it at all.  You certainly don't have to.  Once again anything that you strain off is called whey and if very good for you.  Find a way to use it.

 At this point you can flavor it or wait to flavor it until serving time or simply leave it plain.

 Some ideas for flavoring.

 I like to divide it in half and make 2 different flavors from 1 batch.

 My most used method is 1 package of unsweetened Kool-Aid + ¾ to 1 c. sugar.

My favorite Kool-Aid flavors are; lemonade, lime and strawberry, but any flavor will work!

 Freezer jam makes a great flavoring.

 A box of instant pudding sprinkled in or a batch of cook and serve Pudding also makes a great flavoring.  Lemon pudding is my favorite!!

 If you want to keep it sugar free, my favorites are agave or honey.

 Granola topped with fresh or frozen fruit is great too.

 You will find your favorites too!!

 As for storing your yogurt....I like to use wide mouth canning jars with plastic lids.  Don't over fill the jars; especially if you are going to be freezing some of them leave a 1 inch headspace.  I often put some of it in the freezer for later.  If you want individual serving sizes simply use half pint jars.

Peanut Butter Pie

 A fast and easy dessert for my Reese's lovers!!!

Peanut Butter Pie
1 graham cracker or oreo pie crust (9 or 10 inch)
1/4 c. chocolate topping
8 oz. cream cheese, room temperature
1/2 c. powdered sugar
1 c. creamy peanut butter
1/4 c. milk
8 oz. whipped topping
3-4 Reese's peanut butter cups, chopped 

Spread chocolate topping over the bottom of the pie crust and refrigerate.

In mixer bowl, beat together; cream cheese and powdered sugar.  

Add, peanut butter and milk and beat well.

Fold in the whipped topping.

Pour into crust and spread evenly.  Top with chopped Reese's.  Chill for at least 1 hour.  

S'mores Bars

I had a big bag of S'mores Cereal that I needed to use up.  So decided to use that instead of rice Krispies....and S'mores Bars were born.

S'mores Bars
6 T. butter, melted
21 oz. bag of marshmallows  (7 cups mini)

7 to 8 c. S'mores Cereal (start with 7, use more if needed)
2 Hershey's chocolate bars, broken into pieces 

Spray a 9 x 13 inch baking dish.  

Melt butter in a large glass bowl in the microwave (about 30 seconds).  Stir in marshmallows and microwave for 1 minute.  Continue to stir and microwave for 1 minute intervals until melted.   Stir in cereal and spread into sprayed baking dish.  Top with the broken candy bar pieces.    

Baked Tortilla Bowls

Baked Tortilla Bowls

8 or 10 inch tortilla shells

Cooking Spray

Preheat oven to 375°.

Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to shape the shell.  Make as many as needed.  

Place bowls on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until lightly browned. It will crisp up more as it cools.  Cool to room temperature before filling.  

Breakfast Bundt Cake in the Air Fryer or oven

 Breakfast Bundt Cake in the Air Fryer
2 c. cubed bread
1 c. frozen hash browns or cubed potatoes (Optional)
1/2 c. diced ham

1 c. grated cheese
1/4 c. diced onion
1/4 c. diced bell peppers
1/2 t. granulated garlic
3/4 t. salt
1/4 t. pepper
6 eggs
1/2 c. milk 

Spray a 6 cup Bundt pan.  

Layer cubed bread in the bundt pan.  

Layer the hash browns.

Layer the ham.

Layer the cheese.

Mix together in a bowl:  onion, peppers, garlic, salt, pepper, eggs and milk.  

Pour over the layered ingredients in the bundt pan.

Bake in air fryer at 370 degrees for 10 to 12 minutes.  Let set for 5 minutes.  Loosen edges from the bundt pan and carefully turn out onto a serving plate.  (5 servings) 

For a full size (10 cup) bundt pan baked in the oven.   (10 servings)

4 1/2 c. cubed bread

2 1/2 c. frozen hash browns or cubed potatoes

1 c. diced ham

2 c. grated cheese

1/2 c. diced onion

1/2 c. diced bell peppers

1 t. granulated garlic

1 1/2 t. salt

1/2 t. pepper

12 eggs

1 c. milk

Follow directions above and bake at 400 for 45 to 50 minutes.  

Easy Scalloped Potatoes and Roasted Vegetables

 Last night was our Relief Society 180th Birthday Celebration.  Andrea Thayn and committee put on a great dinner celebration complete with a little BEEATTITUDES Program!!!  I volunteered to help.  This is what Andrea requested.  The menu also consisted of Traegered Pork loin and Texas Roadhouse Rolls and honey butter, and bundt cake and candy, served by the young men.  A great evening!!!  

Easy Scalloped Potatoes

12 to 15 potatoes, thinly sliced (I don't peel them)

3 cups grated cheese

salt and pepper

garlic powder

onion powder

3 c. heavy cream

Spray a 9x13 baking dish and add a layer of 1/3 of the potatoes, sprinkle with 1/3 of the cheese and sprinkle with all the seasonings.  Repeat for 3 layers.  Pour the cream over the top.  Cover with foil and bake at 400 for 1 to 1 1/2 hours until potatoes are tender.  Remove foil the last 20 minutes to allow to brown on the top.  

Roasted Vegetables

2 large sweet potatoes, peeled and cut into 1 inch chunks

6 to 8 c. broccoli 

olive oil

salt and pepper

garlic powder

onion powder

Drizzle vegetables with olive oil and sprinkle with seasonings.  Place on a baking sheet and bake at 400 for 20 to 30 minutes, stirring mid way thru. Pull out while still al dente.   I cooked them separately because I felt the broccoli would cook faster than the sweet potatoes and I had too much for 1 baking sheet. HINT:  Don't overfill your baking sheet as you want these spread out to roast and crisp up a little.  

 

Best of 2021

 Best of 2021

I am really slow this year but decided I should still do this!!!

Double Chocolate Z Muffins
My revised version........ Double Chocolate Z Muffins........because you must never speak the Z word or they won't eat them......and that would be sad because they eat these like crazy!!!!
Place in mixer bowl:
5 eggs
2/3 c. honey
1 c. oil
1 c. brown sugar
2 t. vanilla
Mix well and add:
2 t. salt
1 t. baking soda
1 t. baking powder
2/3 c. cocoa
3 1/3 c. flour
Mix well and add:
4 c. shredded zucchini (frozen works, but thaw it and drain it) 
2 c. chocolate chips + some more for sprinkling on top
Mix and scoop into lined and sprayed muffin tins. Top each one with an additional sprinkle of chocolate chips.   Makes 36 muffins.  Bake at 350 for 25 minutes.  **
NOTE:  This can be made in loaf pans too:  small loaf = 35 minutes  or  medium loaf = 45 minutes
**Muffins

Smallest = 15 minutes 

Medium 3 ½ papers = 18 to 20 minutes  (Makes 48 to 55 muffins) 

Regular = 20 to 25 minutes

Banana Sour Cream Bread/Muffins
3/4 c. butter, softened 
3 c. sugar 
4 eggs 
5 over-ripe bananas or 15 0z. applesauce
2 c. sour cream 
1 T. vanilla 
2 t. cinnamon 
1/2 t. nutmeg 
1/2 t. cloves 
1/2 t. salt 
1 T. baking soda 
4 1/2 c. flour 
Spray 5 medium sized loaf pans. 
Cream together the butter and sugar. Add the eggs, bananas, sour cream, vanilla and spices. Beat well. Add the salt, baking soda and flour, mixing just until the dry ingredients are combined. 
Pour into sprayed pans. Bake at 300 for 60 minutes.
HINTS:  *  If I don't have enough bananas I use some applesauce (about 1/4 cup per banana)
**medium sized loaves bake 1 hour, larger loaves take about 15 to 20 minutes more 

Muffins = bake at 350
Smallest = 15 minutes 
Medium 3 ½ inch papers = 18 to 20 minutes
Regular = 20 to 25 minutes

Fruit Crisp

2 - 3 c. pie filling (any flavor, blackberry is my favorite) **

Topping

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Spray 8 ramekins with cooking spray.  

Spoon the pie filling into each of the ramekins.

Place all of the topping ingredients into mini food processor.  Mix well.

Top each ramekin with some of the topping mixture.

Place the ramekins on a cookie sheet and bake at 375 for 25 minutes.  

Serve with ice cream or whipped cream.  

** If you have fruit but no pie filling you can make your own.

2 - 3 c. fruit

2 - 3 T. sugar

2 - 3 T. flour

Stir together. It's ready to go!

And by all means.....if you don't want to make single servings.....put it in a 9x9 baking dish and it will bake up great!!  It may need to bake 5 to 10 minutes longer. 

Instant Pot Chicken and Dumplings

6 Qt. Instant Pot -

1 T. butter

1 t. olive oil

1 onion, diced

3 stalks celery, diced

1 c. baby carrots

1 c. potatoes, diced

2 large chicken breasts, bite sized pieces

4 c. chicken broth, divided

1 t. granulated garlic

1/2 t. salt

1/2 t. pepper

1/2 t. sage

1 t. garlic and herb seasoning or poultry seasoning

8 jumbo biscuits, cut into 6 pieces each

1 c. cream

1 c. frozen peas

Turn instant pot to SAUTE and add butter, oil, onion, celery.  Stir and saute until tender.

Stir in carrots, potatoes, chicken, 2 c. broth and seasonings.  Cancel Saute setting.  Seal and cook on high pressure for 15 minutes.  Quick Release.  

Open and add remaining 2 c. broth.  Spread biscuit pieces over the top.  Seal and cook on high pressure for 10 minutes.  Quick Release. 

Open and return to the SAUTE setting.   Carefully stir in the cream and peas.  Saute for a few minutes to thicken.  

Instant Pot Turkey Breast

3 lb. turkey breast

1 onion, cut in chunks

2 stalks celery

4 cloves garlic

1 to 2 T. olive oil

1 t. paprika

1 t. pepper

1 t. salt

2 t. Italian seasoning or herb seasoning

1 t. granulated garlic and or onion

1 T. chicken bouillon 

1 to 2 c. water or chicken broth

Place the onion, celery and garlic in the cavity of the turkey and place on a rack in the instant pot breast side up.  Rub oil and seasonings into the turkey breast.  Pour water/broth around the edges.  Seal and pressure for 24 minutes.  (8 minutes per pound = 24 minutes for 3 lbs. ) Natural Release or Quick Release after 10 minutes.  Remove and cover with foil to rest for 10 minutes before slicing.  

If desired you can crisp up the skin by place on a broiler pan in the oven.  Set oven to broil for 440 degrees and watch closely until golden and crispy.  

Gravy leave broth in instant pot on Saute setting.  Add thickening and cook & stir until desired consistency.  

Larger turkey breasts up to 7 pounds I set for 35 minutes and natural release.  Temperature should read 165 degrees on meat thermometer in thickest part of breast.

Dutch Oven Lasagna

2 lbs. hamburger

1 c. water

2 - 26 oz. Spaghetti Sauce

1 t. basil

1 t. oregano

1 large onion, pureed

4 cloves garlic, pureed

16 oz. Lasagna Noodles

3 c. Cottage Cheese

3 c. Mozzarella Cheese, grated 

3 c. Cheddar Cheese, grated

1/2 c. Parmesan Cheese

Brown Hamburger in large cast iron skillet.  Add water, sauce, seasonings, onion and garlic and simmer for 10 to 15 minutes.  Place 1/4 of sauce in bottom of sprayed 12 inch deep dutch oven.  Then a layer of uncooked Lasagna Noodles.  Then 1/3 of cottage cheese.  Then 1/4 of grated cheeses.  Repeat layers 2 more times and then pour remaining sauce over the top, sprinkle with remaining cheese and then sprinkle with parmesan cheese.  Gently pour about 1/2 c. water over the top to steam the noodles.  Put on lid.  

Place dutch oven over 12 coals with 24 coals on top.  Bake 60 minutes.  Check for doneness, bake longer if needed.  Remove from coals and let rest for about 10 minutes.  Serve 

I have also baked this in an oven at 350 for 60 minutes, or in a crock pot on low for 3 hours.  

Serve with garlic bread, green beans and wedge salad.  

Karla's Teddy Bear Cookies

 

Mosiah 18:8-10

The 3 Bears of Baptism

I will:  Bear the Name of Jesus Christ

I will:  Bear One Another’s Burdens

I will:  Bear my Testimony

I started making these when Lacey was little.  It was one of our favorite things to make together.  We even made them for her birthday when she was in high school to take to her friends.  All the grandkids love to make and eat them and sometimes we make them into owls instead of teddy bears.  

I make them often for baptisms as a reminder to the kids of...  "The 3 Bears of Baptism".  

Karla's Teddy Bear Cookies

3/4 c. shortening

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 t. vanilla

2 c. flour

1 t. salt

1/2 t. baking soda

Cream together shortening and sugars.  Beat in egg and vanilla.  Add dry ingredients and mix well.  

Form in to Teddy Bears.  Make a 1 inch ball and a 1 1/2  inch ball and roll them in sugar.  Place the 1 1/2 inch ball on a sprayed cookie sheet and flatten with the bottom of  a glass.  Break the 1inch ball into 2 ears and place on the top portion of the 1/1/2 inch ball.  

Bake at 375 for 8 to 10 minutes.  DO NOT OVER BAKE!

Remove from oven and add M&M eyes and a chocolate chip nose.  

This makes 18 big cookies.  They spread out quite a bit so only put 8 or 9 on a cookie sheet.  

You can make them smaller too!  Make a 1/2 inch ball and a 1 inch ball and use mini M&Ms for eyes and a mini chocolate chip for the eyes.   

To make them into owls......make a 1/1/2 ball, flatten and make 2 pointed ears by pinching the dough.  Place a candy corn for the beak and chocolate chip for the eyes on a circle of white frosting.  

Cheesy Potato Soup

 Cheesy Potato Soup

1 T. butter
1/2 c. chopped onion
3-4 cloves garlic, minced
3 c. water
1 T. chicken bouillon
10.5 oz. can cream of chicken soup
1 t. salt
1/2 t. pepper
4 c. diced potatoes, unpeeled (6 medium)
1 c. milk
2 T. flour
2 c. grated cheese
1/4 c. diced bacon (optional)
Place butter in the Instant Pot on Saute to melt.  Stir in the onions and saute for 3 to 4 minutes.  Stir in the garlic and saute for 1 more minute stirring often.  Turn off the instant pot and stir in the water, bouillon, soup, salt, pepper and potatoes.  Stir well.  Put on the lid and pressure cook for 8 minutes on High with an instant release.  While it cooks make a slurry of milk and flour.  Once cooked stir in the slurry mixture, cheese and bacon.  Stir until cheese is melted and soup has thickened.  Serve.